It is just a Coffee Bean & brand grown in Hawaii, pretty good too &
very close to a French Roast, you can substitute any Vienna or French Roast coffee
in those drinks if you don't have access to Kona Coffee in the UK

no expert, but I have found Kona to be an expensive, mild, smooth, buttery flavored coffee. in a kona blend, who knows how much kona you're actually getting, likely blended with standard colombian arabica.

I happen to like Kona coffee and I can't drink French Roast coffee because it is too acidic and has a strong flavor. I made Karakatoa, which Destro had recommended in his thread with both coffees, French and Kona. There was a big difference in flavor, I liked Kona much better in this drink, the flavor blended in so much smoother than the French Roast. I think there is a reason why Beachbum Berry recommends this brand in his recipe.

Kona is a region, same plants as Blue Mountain and other varieties, but the climate and soil will impart different flavors. As such, it can be roasted in any style as well as sold green. Typically, since it has a lower total volume to work with, the most common styles are the full-city and French roasts.

You actually can get Kona in the UK. Fortnum and Mason (and South Korea) buys way too damn much of it from Greenwell Farms.

If good quality Kona is out of your price range, do not try the cheaper Kona that places sell, that often tastes like overpriced Folgers. Just buy something good by you. When you pair it with strong flavored spirits and mixers, most of the subtle flavors get lost.

Pay attention to the prior suggestions to read labels carefully. There is a big difference between 100% Kona coffee and "Kona blend" coffee. I buy both, and my brewing decisions depend on my intended use and my target audience.

Kona coffee is more expensive, but in my opinion, if a "regular" coffee sells for $8 a bag, then it's worth the experience to pay $15 a bag for 100% Kona coffee. It lasts a while, and there is a nice richness and depth of flavor in pure Kona coffee which you may really enjoy. When you brew a pot, some will be used for your cocktails, and the rest makes a wonderful end-of-night drink for your guests. Just don't brew it too strong or you miss the "sweet spot" of the experience.

On my last visit to Hawai`i we spent a week on the Kona Coast. Not only did we go deep sea fishing and enjoy a stellar view of the island from offshore, but we also toured the coffee plantations. It was definitely a memorable visit!
_________________I need to spend more time in my bar and less time posting on Tiki Central...

Actually, I am going to do my best to get behind the scenes at the Mai-Kai next month and find out what coffee they use and how they brew it.

Every time I make a Black Magic it seems to taste different and not quite right. I have a drip maker, with a strong setting. I have an Aeropress. I grind beans fresh. 100% Kona. I want to get the tried and true method and then tweak the other ingredients to nail down the Black Magic better.

My best option so far has been double the grounds in the drip maker set to "strong".

It's going to be funny if it turns out Mai-Kai is using coffee that comes from Sysco in a 5-gallon bucket labeled "coffee."
_________________"You can't eat real Polynesian food. It's the most horrible junk I've ever tasted." —Trader Vic Bergeron